Description
This Lemon Icebox Cake is a refreshing no-bake dessert featuring layers of creamy lemon pudding, whipped cream, and crunchy graham crackers. Perfect for warm weather, it combines tangy lemon flavor with a rich, creamy texture for a delightful treat that’s easy to prepare and irresistibly delicious.
Ingredients
Scale
Whipped Cream
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
Lemon Pudding Mixture
- 8 oz cream cheese, softened
- 2 boxes (3.4 oz each) instant lemon pudding mix
- Juice and zest from 1 lemon
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
Assembly
- 21 graham crackers
Instructions
- Prepare Whipped Cream: In a large mixing bowl, beat the heavy whipping cream and powdered sugar together using a hand or stand mixer until stiff peaks form. Once done, set this fluffy whipped cream aside for later use.
- Make Lemon Pudding Mixture: In another bowl, beat the softened cream cheese until it becomes light and fluffy. Then add the instant lemon pudding mix, freshly grated lemon zest, lemon juice, and salt. Mix these ingredients until smooth and combined. Gradually pour in the whole milk while blending continuously until the mixture thickens. Gently fold in the prepared whipped cream to create a light, airy lemon pudding filling.
- Layer the Cake: Take a 9×13-inch dish and start by spreading a thin layer of the lemon pudding mixture on the bottom. Lay down a single layer of graham crackers on top of the pudding. Spread about one-third of the remaining pudding mixture evenly over the crackers. Repeat the layering process twice more—graham crackers followed by pudding mixture—to build the cake.
- Chill: Cover the assembled cake tightly with plastic wrap to prevent it from drying out. Refrigerate the cake overnight to allow the flavors to meld and the graham crackers to soften properly, resulting in a creamy, sliceable dessert.
- Serve: Before serving, garnish the top of the chilled cake with extra lemon zest for a bright, fresh finish. Slice into squares and enjoy this creamy, tangy lemon icebox cake.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the pudding mixture.
- Use fresh lemon juice and zest to enhance the cake’s lemon flavor.
- You can substitute low-fat milk for whole milk to reduce calories, though the texture may be slightly less creamy.
- Make sure to refrigerate the cake overnight for optimal texture and flavor melding.
- This cake can be made a day ahead and stored covered in the refrigerator.
